@mamicookss: Episode 3 - The French Dip 🥪✨. Broth & Brisket 1. Generously season brisket - I used Sazón, salt and black pepper. 2. Heat a little oil in a large pot and sear the brisket until browned on all sides. Remove and set aside. 3. In the same pot, sauté the carrots, celery and onion until softened. 4. Add tomato purée and garlic and sauté for a few more minutes. 5. Add the beef stock, scraping up any browned bits from the bottom of the pot. 6. Return the brisket and add enough water to fully cover it. 7. Add thyme, rosemary and bay leaves tied together with butcher’s twine. 8. Cover and simmer for about 3 hours, or until the brisket is very tender. Keep an eye on the liquid and add more water if needed to keep the brisket covered. 9. Remove the brisket and shred the meat. 10. Strain the broth (save for dipping). 11. Season the broth to taste and add a little to the shredded beef to keep it juicy. Caramelised Onions 1. Heat a little oil in a pan over low heat. 2. Add sliced onions and cook until translucent. 3. Add butter, salt and a little sugar. 4. Cook slowly until golden and caramelised, stirring occasionally. 5. Finish with a splash of Worcestershire sauce. Roasted Garlic Mayonnaise 1. Cut the top off a head of garlic. 2. Drizzle with oil and season with salt. 3. Wrap in foil and air fry for 15 minutes, or until soft. 4. Squeeze out the garlic and mash. 5. Mix with mayonnaise, parsley, black pepper and a little salt. Assemble 1. Toast the ciabatta until golden. 2. Spread with roasted garlic mayonnaise. 3. Add the shredded brisket. 4. Top with mozzarella. 5. Melt the cheese with a blowtorch or under the grill. 6. Add the caramelised onions. 7. Finish with fresh chives. 8. Serve with the warm beef broth for dipping. #mamicooks #fyp #frenchdip #sandwich #DinnerIdeas

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Wednesday 19 August 2026 15:59:12 GMT